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Seafood Arrabbiata

Y’all, this is the most amaaaaazingly yummy dish! “Arrabbiata” is Italian for “angry”, and it comes from the red pepper flakes in the dish. I like my pasta’s anger somewhere between 1) they’re out of my mascara at the store and 2) on hold with American Airlines for an hour and they just hang up on you. Of course, you can add more or less to your liking 😄

You may have also noticed those aren’t regular pasta noodles in there. No, it’s not spaghetti squash either. It’s yellow summer squash and zucchini cut from my brand spankin new Veggetti! I’m so very happy with my “As Seen On TV” purchase! It cuts the squash into these deliciously long and incredibly pasta-like strands and you can choose thick cut like a linguini or thin cut more like spaghetti/angel hair. That being said, of course you could make this with traditional pasta, but I think you should give the veggie pasta a try!

I used yellow squash and zucchini for this pasta, but next time I will probably just use zucchini because it cut up in half the time as the squash and I really couldn’t taste a difference. I’m so excited to try this with my other favorite pasta dishes!

Ingredients:

4 squash, zucchini, or combination of them

1 chopped sweet onion

Olive oil

3 chopped garlic cloves

1 15 oz can tomato sauce

1 28 oz can whole peeled tomatoes drained and chopped

2 tsp dried parsley flakes

1/2 lb shrimp (peeled and deveined)

1/2 lb scallops

1/2 lb mussels

Red pepper flakes

Salt and pepper

1. Get your “pasta” ready by putting your four squash/zucchini through the Veggetti.

2. Get your can of whole peeled tomatoes and drain the juice, then chop the tomatoes and set aside.

Why am I not using diced tomatoes? Because whole tomatoes are generally the highest quality canned tomato and use plum/Roma tomatoes that have been peeled. Diced tomatoes can be a mix of different kinds of tomatoes and not always peeled, so it’s worth the effort to dice these up.

3. In a large skillet over medium high heat, drizzle olive oil and add your shrimp and scallops, season with salt and pepper, and cook until they’re totally done. You might need to drain off a little liquid while its cooking if they give off too much water. Once they’re finished, drain and set aside.

4. In the same skillet, add another drizzle of olive oil and add your chopped onion and season with salt, pepper, and red pepper flakes. Start out with 1/4 tsp and you can always add more later if that’s not enough for you. Sauté for 3-4 minutes.

7. Turn your heat down and add your seafood back into the dish you cooked earlier, plus your mussels. At my store, mussels are sold already cooked and only need to be heated through. But, if the mussels you purchase are not cooked, add them to the sauce while its boiling and put a lid on your skillet to allow them to steam for a few minutes. You’ll know they’re done once they open up. Any mussels that don’t open are no good and will need to be removed.

Voila! Your angry Italian dish is complete and ready for a glass of wine to go with it!